0,5tspCloves or nutmeg or allspice or Christmas spice mix
2tspTartar baking powder
150gWholemeal spelt flour
Separate the eggs and beat the egg whites with a pinch of salt until stiff. In another bowl, mix the egg yolks with butter and sugar until creamy. Briefly stir in the flour, tiger nut flour and baking powder with the pumpkin puree. Mix in the cranberries and half of the brittle and then carefully fold in the egg whites. Spread the batter on muffin molds and sprinkle with the remaining brittle. The amount makes about 12 muffins. Baking time: 18 minutes at 170 degrees circulating air, then change the heat to 150 degrees and finish baking for another 18-20 minutes.
Chop the walnuts and pumpkin seeds and roast them in a pan over medium heat for a few minutes without adding any fat. Then stir in the honey and mix everything together well. Let cool in the pan.
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